Ginger Beer

Before we talk about Ginger Beer, let me share a quick update on the latest grain order. Due to a schedule change on my part, I will not be picking up the order tomorrow. I will be posting the new pick up date soon.

The book "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods" by Sandor Ellix Katz was my introduction to trying my hand at homemade soft drinks. I have successfully made yogurt and am making my own Kefir - so why not try this? The book explains that Ginger Beer is a Caribbean-style soft drink that begins with the "ginger bug" to start the fermenation process. The bug offers just enough fermentation to create carbonation but not enough to create a significant amount of alcohol.

So what is the ginger bug? Simply water, sugar, and grated ginger. This easy starter can be used as yeast in any alcohol ferment or to start sourdough. The recipe suggests 2-3 weeks for the beer to be ready, but mine took less time. My house is quite warm, I suspect that might have something to do with it.
Ingredients (for 1 gallon or 4 liters):
3 inches/8cm or more fresh gingerroot
2 cups/500 ml sugar (I used organic cane juice crystals)
2 lemons (I love cooking with lime, so I used lime instead)
Water (I used water purified with my Get Clean Water Pitcher*, if I were the ginger bug I would not appreciate impurities in the water)

Process:
1. Start the "ginger bug" : Add 2 teaspoons (10 ml) grated ginger including skin and 2 teaspoons (10 ml) sugar to 1 cup (250 ml) water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping everything else out. I had cheese cloth, but you could also use CLEAN tights or nylons (just a suggestion since I am a master for repurposing). Add this amount of ginger and sugar everyday or two and stir, until the bug starts bubbling. This will take anywhere from 2 days to 1 week.
2. Make the ginger beer any time after the bug becomes active. If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days. Boil 2 quarts (2 liters) of water. Add about 2 inches (5 cm) of grated gingerroot (the more gingerroot you add, up to 6 inches/15 cm the more intense the ginger flavor) and 1 1/2 cups (375 ml) sugar. Boil this mixture for about 15 minutes. Cool.
3. Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of 2 lemons/limes and the strained ginger bug. If you intend to continue making ginger beer, reserve a few tablespoons of the active bug as a starter. Replenish it with additional water, grated ginger, and sugar.Back to the ginger beer - add enough water to make 1 gallon (4 liters).
4. Bottle in sealable bottles. Some examples are empty soda bottles with screw tops, rubber gasket "bail-top" bottles, sealable juice jugs, or canning jars. Leave bottles to ferment in a warm spot for about two weeks. Mine was about ready in one week.
5. Cool before opening. Remember to be prepared with a glass since carbonation can be strong.

My 4 year old enjoyed this with a ratio of 10% Ginger Beer to 90% Water. We do not drink soda, so he was not used to the "spice" or carbonation.

So try this out and let me know what you think!


* http://gemsoffire.myshaklee.com/us/en/products.php?sku=52114

2012 Grain Order

I will be placing an order with Frankferd Farm this Tuesday 02/07/12. I will bring the order to Boardman on Monday 02/13, it would be great if we could divide up the grain order together that day. The following is a list of the items I will be getting. I would be happy to add anything you like to the list. Feel free to go to Frankferd's website and let me know if there is anything you would like me to order. All items are organic:

Short Grain Brown Rice - $1.50 #
CousCous - $2.50 #
Quinoa - $3.20 #
Rye Flour - $0.85 #
White Pastry Flour - $1.10 #
Unbleached White Flour - $1.15 #
Whole Wheat Bread Flour - $0.95 #
Whole Wheat Pastry Flour - $0.80 #
Demerara - $1.00 #
Evaporated Cane Juice Crystals - $1.25 #
Baking Powder - $2.00 # (I just paid over $4 for 8 oz, this is a great price)
Lentils - $1.20 #
Black Beans - $1.62 #
Molasses - $7.74 32oz

Please post a comment to the blog with the item and quantity you are interested in.

The Water Kefir Project

Our little farm is growing and we are anxious for the fresh produce this spring will bring. But for now I am trying my hand at growing healthy bacteria. Thank you Rebekah Ortzen-Abbott for sharing your water kefir grain starts and moral support as I try my hand propagating water kefir.

Here is a combination of of instructions provided by Rebekah and supplemented from Sara Tung's blog. These instructions are for wet grains that have been divided from a previous kefir batch.

To start a new batch:

Pour off the old liquid (don't use metal - the grains supposedly don't like metal) to each quart jar (if using a quart canning jar this is approximately one (1) inch worth of wet grains

Add two (2) tablespoons of molasses

Add one (1) tablespoon of raw cane demerara sugar, sucanat, rapadura, sugar, agave nectar, or maple syrup (honey cannot be used as it has antibacterial properties that will hurt the grains)

Fill the rest of the jar with purified water ( I used water from BPA Free Get Clean® Water Pitcher)

Screw on lid and shake. And that's it, really!

Two (2) days or so in a medium-warm environment and you are ready to strain the grain.

If you screw the lid on slightly tight, you'll get a effervescent beverage. If you leave the lid loose, you'll get a flat drink. Put this in the fridge. Start the process over again with the grains. You can put the grains in a smoothy, compost the grains, or whatever else I discover and add to the blog.

I hear fruits can be added to the kefir and bread can be made. As I try these varitations I will keep you posted. Of course, I am still taking my Optiflora to insure I get all the probiotics I need; but, this will be a fun way to get some extra.